El Bizcocho’s imaginative new chef de cuisine loves his Vita-Prep blender and has served slow-roasted pork belly with pineapple Pop Rocks (yeah, the candy). We put him in the Heat hot seat.

What’s your latest culinary obsession?

My obsession has always really been taking more traditional concepts and ideas and putting my own unique spin on them. I use things people know like cotton candy, even cough drops, and turn them into creative cocktails and dishes.

Your food motto in two sentences?

So beautiful you don’t want to destroy it. And so good you wish you had one more bite.

You’ve already received a Michelin star at Country in New York, what’s your current definition of food success?

A lot of chefs tend to cook for themselves, I want to see my guests enjoying the food and their time in my restaurant.

What childhood meal are you most nostalgic “Ratatouille”-style about?

Many … and (I’m) actually dedicating an entire tasting menu to them on Sept. 17 as part of our Dining Odyssey series! Think cocktails made with Sour Patch Kids. But if I have to pick an absolute favorite, it’s a tossup between PB&J and cereal.